This vegan power bowl is packed with nutrients and flavors. The roasted squash and cauliflower along with the warm farro and pumpkin seeds make it perfectly suited for fall.
This month’s Recipe Redux challenge was to create a plant protein power bowl. From smoothie bowls to salad bowls, bowl-based meals are all the rage these days. I love the trend, as it generally means you are adding a variety of plant-based foods to your plate, or rather, your bowl. (Just be mindful of your portion sizes). People often ask me what the best vegan protein sources are and there are so many to choose from! I find making these vegan power bowls is a great way to incorporate lots of protein into my diet.
“Make half your plate veggies is” a phrase I say often. While this can be a challenge when served some of the classic American meals, it’s easy when veggies are the base or mainstay of your meal, as in these bowls. Even better, rather than just having a side of broccoli on your plate, the bowl trend encourages a VARIETY of veggies…ideally of different colors and textures.
This focus on variety means that not only are you getting a serious dose of nutrition (just look at the nutrition label further down in this post) your taste buds and belly are also going to be satisfied.
I admit, half the fun of these bowls is arranging the ingredients on top (and then taking a photo). I mean, it wouldn’t look as good if it was all mixed up to start. (Besides, wouldn’t it be considered a salad then? Haha!)
Another part of these bowls that I love is that you can make them with any veggies and leftovers you have on hand. While a recipe can be good for ideas or to come up with a tasty sauce or dressing, it’s not needed (but if you are looking for another delicious one, try this one).Have you made a power bowl yet? Half the fun is arranging the ingredients in the bowl--try it and you will see! Click To Tweet
Case in point, this bowl idea came to be from one of my lunch moments when I knew I wanted a healthy, but more-hearty-than-a-salad type lunch. I cooked up some farro and added it to a bowl of mixed greens, along with some canned black beans, roasted squash, and some pea tendrils. I added a drizzle of homemade vinaigrette–and oh, my, yum!
Not one to be patient when it comes to food, I ate it with the farro still steaming hot…and loved it that way. It made for a perfect fall vegan power bowl. Enjoy a piece of dark chocolate for dessert and you will be smiling. Simple + healthy.
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon maple syrup
- 1 teaspoon minced garlic
- 2 pinches of salt
- POWER BOWL
- 4 cups mixed greens (or combo mixed and baby spinach)
- 1 cup canned black beans, rinsed and drained
- 1 cup cooked farro (cooked in vegetable stock)
- 1 cup roasted acorn or butternut squash, sliced or diced
- 1 cup roasted cauliflower florets
- 1 cup microgreens or pea tendrils
- ¼ cup salted pumpkin seeds
- Add dressing ingredients to a small bowl or jar. Whisk (or shake jar) to combine.
- Distribute mixed greens into 2 wide bowls. Arrange the rest of the ingredients on top.
- Drizzle with dressing. Enjoy!
Notes on making this bowl:
- Cook the farro in veggie stock for added flavor.
- You could use freekeh, wild rice, or quinoa instead of the farro.
- Roast squash and cauliflower with a little organic canola or extra-virgin olive oil, salt, and pepper; if the squash is diced or sliced thin (1/4 to 1/2 inch pieces) it will only take 20-30 minutes at 425 degrees.
- Don’t eat the skin of the acorn squash (but you can eat the skin of a delicata squash!); I left the skin on in these photos to make a pretty presentation.
- You can make farro, squash, and cauliflower ahead of time, but they are delicious served warm on a cool weather day.
- Use the listed vinaigrette or your favorite dressing.